Sensory Evaluation of Dried Fettuccine Pasta Enriched with Gotu Kola Centella asiatica

Abstract

The use of gotu kola in food and beverages has increased over the years due to its beneficial and nutritional properties. The intent of this study is for the public utilization of the gotu kola and its improvement. It further investigates the sensory evaluation of dried fettuccine pasta enriched with gotu kola Centella asiatica among the three treatments in terms of aroma, color, taste and texture and to determine if there was a significant difference among the three treatments. This study used the experimental-descriptive research design employing a self-made modified questionnaire as a main tool in gathering the data through 4-point modified Hedonic scale for the level of liking. The data gathered were tabulated using the weighted mean and ANOVA to determine the significant difference in the respondent's liking among the three treatments. There was a total of 85 respondents composed of 55 selected food technology experts (25 instructors handling food technology and food related subjects and 30 students taking Master of Arts in Teaching Vocational Education major in Food Technology) and 30 consumers. The findings revealed that treatment 3 was "like very much" while, treatments 1 and 2 were "like moderately". The result showed there was a significant difference in the level of liking of the dried fettucine pasta in three treatments. Thus, the researcher recommended to utilize gotu kola as a potential ingredient to enrich the pasta for possible income generating project for extension activities.